Plymouth Gin cocktails
 A recent Plymouth Gin media event was held at Crush
restaurant in Madison Valley with master marketer Simon Ford back in
town. Crush's Chef de Cuisine Andrew Lanier
created gin cocktails to pair with each of five courses to show off the
gin's versatility (and the great food at Crush). All the beverages were
very good, but we were completely convinced when the gin cardamom
cappuccino came out: it was good, it paired well with dessert and it was
made with gin. Here are the recipes for the drinks--make them for a
holiday party and you'll be carried like a hero on your guests'
shoulders (or it could just be overindulgence, hard to say).
Photo above: Simon Ford (left) of Plymouth Gin, Crush Chef de
Cuisine Andrew Lanier
 Crimson 75 (paired
with roasted beet salad and Farmstead chevre)
1 ounce Plymouth Gin
1/2 ounce fresh orange juice
1/2 ounce fresh lemon juice
1/2 ounce Cointreau
1/4 ounce golden beet essence
1 ounce champagne
1/4 ounce crimson beet reduction Shake gin, lemon, orange, Cointreau
and golden beet essence. Fine strain into a champagne flute and top with
champagne. Using a pipette, carefully drip the beet reduction into the
bottom of the flute to layer the cocktail. Garnish with a spiral orange
zest. Field, Forest & Vine (served with rabbit loin
& Matsutake mushroom consommé)
 1-1/2
ounce Plymouth Gin
1/4 fresh pressed heirloom apple juice
3/4 ounce verjus
1/2 ounce Douglas fir infused simple syrup
Small sprig rosemary Gently muddle rosemary in mixing glass. Shake
with gin, apple juice, verjus and Douglas fir syrup. Fine strain into a
cocktail glass that has been lightly rimmed on half the circumference
with finely-ground alder smoked sea salt.
Cornucopia (served with coriander-crusted Hawaiian mero sea
bass)
1-1/2 ounce Plymouth Gin
 1
ounce roasted pumpkin and coriander puree
1/4 ounce verjus
1/2 ounce egg white
1/4 ounce fresh pressed heirloom apple juice Combine all ingredients
in a mixing glass. Vigorously mix with a handheld cappuccino frother or
immersion blender. Shake with ice and fine strain into a champagne
coupe. Garnish with a "lily pad" of compressed apple slices.
Sangria de Inverno (served with juniper-scented Colorado lamb
loin)
1-1/2 ounce Plymouth Gin
1-1/2 ounce Pinot Noir, quince, fig and date "Sangria"
1 ounce cranberry, hibiscus and sage juice
1/2 ounce filtered water Shake all ingredients together. Fine strain
into small red wine glasses. Serve at cellar temperature, as with red
wine. Garnish with juniper berries.
Cardamom Cappuccino (served with Napolean of Seckel
pears)
1 ounce Plymouth Gin
3/4 ounce nutmeg, mace and pear infused syrup
 1/2
ounce filtered water
1/2 ounce egg yolk
1/4 ounce heavy whipping cream
1 ounce cardamom and Tahitian vanilla bean Chantilly cream Vigorously
whisk together gin, nutmeg syrup, water, cream and egg yolk over a low
flame. Be sure to whisk constantly, as not to cook the egg! When the
mixture is gently warmed, strain into a warmed cordial glass. Place a
dollop of cardamom cream on the top. Garnish with freshly grated nutmeg.
We know that most home kitchens are not stocked with these
ingredients. However, Andrew Lanier is also the creative director at
Small Screen Network and chef/host of "Inside the Kitchen Door" on the
Network,
www.smallscreennetwork.com/. You can find instructions on how to make
infusions, essences, reductions and syrups there.
All pictures courtesy of
Red Box Pictures
December 2009 |
